Double Chilli-Butter Halloumi & Garden Salad
with Tomato, Herby Mayo & Roasted Almonds
Golden, crispy halloumi meets a spicy kick in this hearty vegetarian salad! Paired with crisp veg, crunchy almonds, and a luscious drizzle of herby mayo, it’s a fresh, fiery, and oh-so-satisfying dish. Get ready for a salad that steals the spotlight!
We’ve replaced the flaked almonds in this recipe with roasted almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Tomato
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Cucumber
1 sachet
Chilli Flakes
2 packet
Halloumi
(Contains: Milk; )
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
baby spinach & rocket mix
2
Radish
Not included in your delivery
15 g
butter
(Contains: Milk; )
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic.
• Cut halloumi into 1cm-thick slices.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.
• In a large bowl, combine baby spinach & rocket leaves, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste. • Divide garden salad between bowls. Top with chilli butter halloumi. • Drizzle over dill & parsley mayonnaise and garnish with roasted almonds. Enjoy!
